Vegan enchiladas, an absolutely delicious and easy Mexican recipe perfect to enjoy for lunch or dinner. Everyone will love them!
These are some of the best vegan enchiladas I’ve ever tried! Super simple, light but filling, and easy to prepare. They are ready in no time and also perfect to enjoy for lunch or dinner.
Mexican cuisine is delicious and super versatile, and that’s why I enjoy it so much. This specific recipe is customizable, so you can actually incorporate any ingredient you have on hand.
然而，如果你想遵循这个食谱，你可以很容易地在任何杂货店找到大部分的食材。它是如此的好，我相信它会让每个人都大吃一惊!
素食玉米卷饼食谱，简单易行的墨西哥食谱。它们是健康的，非常容易准备，你可以在家庭午餐或晚餐时享用。他们真的是世界上最好的!
Vegan enchilada recipe – Short video
How to make vegan enchiladas – Step by step
- Preheattheovento350ºFor180ºC.
- Steamorboilthebutternut squashfor10 to 15 minutesor untiltender(photo 1).
- In the meantime,addtheoilto alarge skilletandcookovermedium-high heatuntil hot(photo 2).Addtheonionandcookuntilgolden brown(photo 3).
- Thenincorporatetheblack beans,butternut squash(drained),green chiles, andspices.Stirtocombineandcookfor5 minutes(photo 4),stirringoccasionally. Set aside.
- Toassemblethevegan enchiladas,spread6-8 tbspofred enchilada sauceonto alarge baking dish(photo 5).
- Lay outatortillaandspread 2 tablespoonsofsauceover thesurfaceof the tortilla(photo 6).
- Add⅛ of the squashandblack bean fillingin a line down the center of the tortilla(photo 7), thensprinklewith somevegan shredded cheese(photo 8).
- Roll upthetortilla(photo 9)andplaceit into thebaking dish, seal side down(photo 10).
- Assembletheremaining enchiladas. Thenspreadthe remainingred enchilada sauceevenly over thetopof theenchiladas(photo 11), followed by the remainingvegan shredded cheese(photo 12).
- Bakefor20 to 30 minutesor until thecheeseismeltedand thetortillasareslightly crispyon the outside.
- Serveyourvegan enchiladasimmediately.
Pro tips
- You could use other veggies instead of the butternut squash, or even sweet potato.
- Feel free to double the amount of black beans and omit the squash, but I suggest you don’t omit it, as it will be a healthier meal this way.
- Any type of oil will do.
- 你可以用任何其他种类的豆类来代替黑豆。
- Omit the green chilies if you prefer your enchiladas less spicy. You could also add lessred enchilada sauceif you’d like.
- Feel free to add or omit any spices or herbs you want.
- I like my enchiladas with flour tortillas, butcorn tortillas也是不错的选择。
- If you can’t find vegan shredded cheese at your local grocery store, you can make ourvegan cheeserecipe and use it instead or just omit this ingredient.
Is enchilada sauce vegan?
Fortunately, the original recipe is normally vegan!
How to store your vegan enchiladas
Although they are best when fresh, if you have leftovers you can store them in a sealed container and keep them in the fridge for 3-5 days.
Can vegan enchiladas be frozen?
Of course! To do it, wait until they are completely cool, put them in a freezer-friendly container, and keep them in the freezer for up to 3 months. I suggest you split them into individual portions so they’re easier to defrost.
To thaw, transfer them to the fridge 1 or 2 days before you eat them and reheat them in the oven.
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Vegan Enchiladas
- Prep:40 mins
- Cook:20 mins
- Total:1 hour
- 8enchiladas1x
- Main Dish
- Mexican
- Vegan
Servings8enchiladas1x
Vegan enchiladas, an absolutely delicious and easy Mexican recipe perfect to enjoy for lunch or dinner. Everyone will love them!
Ingredients
- 2 cupsbutternut squash (400 g), peeled and cubed
- 2 tbspextra virgin olive oil
- ½onion, finely chopped
- 115-ounce can black beans (425 g), drained and rinsed
- 14-ounce can diced green chiles (115 g)
- 1 tspground cumin
- 1 tspdried oregano
- ½ tspsalt
- ¼ tspground black pepper
- 8large flour tortillas
- 1batch homemadered enchilada sauce, or1and ¾ cups of store-bought (440 ml)
- 2 cupsvegan shredded cheese (200 g), optional, see notes for a homemade alternative
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Steam or boil the butternut squash for 10 to 15 minutes or until tender.
- In the meantime, add the oil to a large skillet and cook over medium-high heat until hot. Add the onion and cook until golden brown.
- Then incorporate the black beans, butternut squash (drained), green chiles, and spices (cumin, oregano, salt, and pepper). Stir to combine and cook for 5 minutes, stirring occasionally. Set aside.
- To assemble the vegan enchiladas, spread 6-8 tbsp of red enchilada sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
- Lay out a tortilla, and spread 2 tablespoons of sauce over the surface of the tortilla. Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some cheese.
- Roll up the tortillaand place it into the baking dish, seal side down.
- Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas, followed by the remaining vegan shredded cheese.
- Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.
- Serve your vegan enchiladas immediately with a side ofcauliflower riceorveggie stir fry.
- Keep the leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 3 months.
Notes
- You could use other veggies instead of the butternut squash, or even sweet potato.
- Feel free to double the amount of black beans and omit the squash, but I suggest you don’t omit it, as it will be a healthier meal this way.
- Any type of oil will do.
- 你可以用任何其他种类的豆类来代替黑豆。
- Omit the green chilies if you prefer your enchiladas less spicy. You could also add less red enchilada sauce if you’d like.
- Feel free to add or omit any spices or herbs you want.
- I like my enchiladas with flour tortillas, butcorn tortillas也是不错的选择。
- If you can’t find vegan shredded cheese at your local grocery store, you can make ourvegan cheeserecipe and use it instead or just omit this ingredient.
Nutrition
- Serving Size:1 enchilada
- Calories:307
- Sugar:3.5 g
- Sodium:588 mg
- Fat:5.9 g
- Saturated Fat:0.8 g
- Carbohydrates:52.4 g
- Fiber:11 g
- Protein:13.5 g
Thanks for the recipe. I haven’t made it yet because I made an enchilada casserole just yesterday! What I wanted to say is that I replaced the cheese in that recipe with your vegan cheese sauce, and it was amazing. I will try your enchilada recipe next time. You have the best recipes anywhere!
Sounds so good Valerie! I’m glad you liked it